Salmon Quiche

by Classic-Recipes - Diana Rattray,
Updated April 19, 2018

This flavorful quiche is made with canned salmon and a little onion and lemon juice. This makes a tasty brunch or lunch, or make it for a fuss-free family dinner. Serve the quiche with a simple dill sauce or fresh sliced cucumbers and tomatoes.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

unbaked 8-inch pie crust, deep dish

1 can (15 - 16 ounces) salmon

2 tablespoons lemon juice

1 onion, finely chopped

2 tablespoons butter

2 tablespoons chopped parsley

6 eggs, beaten

1 1/2 cups milk or half-and-half

1 teaspoon seasoned salt

1/4 teaspoon pepper

Instructions:

Heat the oven to 450 F.

Bake pie shellfor 5 minutes. Remove to a rack to cool and reduce the oven temperature to 350 F.

Drain salmon liquid into a bowl and set aside. Flake the salmon, removing any obvious bone bits and skin.

Put flaked salmon in the cooled pie crust; sprinkle with lemon juice.

Cook the minced onion in butter until tender; sprinkle over the salmon with the parsley.

Add eggs to the salmon liquid along with cream and seasonings; mix to blend well.